Irresistible Creme Brûlée Cookies (Print Version)

Buttery cookies topped with caramelized sugar that cracks like creme brûlée, creating the perfect blend of textures and flavors.

# Ingredients:

→ Cookie Base

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 tablespoon vanilla extract
04 - 1 large egg
05 - 2 cups all-purpose flour
06 - 1⁄2 teaspoon baking soda
07 - 1⁄2 teaspoon salt
08 - 1⁄4 teaspoon ground cinnamon
09 - 1⁄4 teaspoon ground nutmeg

→ Crème Brûlée Topping

10 - 1⁄2 cup heavy cream
11 - 1⁄4 cup brown sugar
12 - 1 tablespoon cornstarch

# Steps:

01 - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
03 - Add the vanilla extract and the large egg to the butter-sugar mixture, and continue to beat until well combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
05 - Gradually add the dry ingredients to the wet mixture, stirring until the dough forms and everything is well incorporated.
06 - Shape the dough into small 1-inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart. Use the back of a spoon or your fingers to gently flatten each dough ball into a thick disk.
07 - Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers have set.
08 - Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
09 - Heat the heavy cream in a small saucepan over medium heat, stirring occasionally until it begins to simmer.
10 - In a separate small bowl, combine the brown sugar and cornstarch, then slowly add this mixture to the simmering heavy cream, whisking constantly to prevent any lumps. Continue to cook the cream mixture over medium heat for another 2 to 3 minutes until it thickens slightly.
11 - Remove the saucepan from the heat and let the mixture cool for a few minutes.
12 - Once the cookies are completely cool, spoon a small amount of the crème brûlée mixture onto each cookie.
13 - Place the cookies under the broiler for 1 to 2 minutes, watching closely, until the crème brûlée topping turns golden and caramelized.
14 - Remove the cookies from the oven and allow the caramelized topping to cool and set before serving.

# Notes:

01 - Use room temperature butter for better mixing and a smoother dough texture.
02 - Ensure the dough balls are evenly spaced to allow for proper spreading during baking.
03 - For a more pronounced spice flavor, consider adding a pinch of ground ginger or cloves.
04 - Watch the cookies closely under the broiler, as the sugar can burn quickly.
05 - Allow the caramelized topping to cool completely before serving to avoid it being too runny.

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